Healthy Dark Chocolate Pie with Whole Grain Crust
1 hour 15 minutes
770 reads
About Healthy Dark Chocolate Pie with Whole Grain Crust
Craving dark chocolate but watching your sugar intake? Dive into this decadent Healthy Dark Chocolate Pie, a guilt-free indulgence with a luxuriously rich filling and a satisfyingly crunchy whole grain crust. It's surprisingly simple to make!This refined sugar-free dessert boasts a unique crust crafted from oats, whole wheat flour, and finger millet flour, lending subtle earthy notes and a delightful texture. The intensely chocolatey filling is smooth and irresistible, perfectly complementing the wholesome crust.Experience the magic of healthy baking with this pie—proof that nutritious treats can be utterly decadent and satisfying. Prepare to be amazed!
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Recipe Time & More
Prep40 minutes
Cook35 minutes
Total1 hour 15 minutes
Ingredients
For the Whole Grain Crust
- ½ cup Quick-Cooking Oats
- ⅛ cup Whole Wheat Flour whole
- ⅛ cup Ragi Flour ragi flour
- ⅛ cup Butter cold, cubed
- ⅛ cup Ice Water
For the Dark Chocolate Filling
- 140 gm Chocolate Chips dark
- ½ cup Heavy Cream
- ¼ cup Nuts cashews and almonds, finely chopped, roasted
Instructions
- Pulse the oats in a blender until they reach a flour-like consistency.
- Add the finger millet flour, whole wheat flour, cubed cold butter, and half of the ice water to the blender.
- Pulse the mixture once, then add the remaining ice water and pulse two more times. Avoid over-mixing.
- Transfer the dough to a bowl and gently bring it together into a ball. Do not knead. Refrigerate for 20 minutes to allow the gluten to relax.
- Preheat the oven to 180°C (350°F). Roll out the chilled dough to ¼-inch thickness on a lightly floured surface.
- Place the dough into a well-greased pie pan. Prick the bottom of the crust with a fork to prevent air bubbles during baking. This allows steam to escape and ensures a crisp crust.
- Bake the pie crust for 20 minutes, or until lightly golden.
- In a saucepan, heat the heavy cream until it just begins to boil. Remove from heat immediately.
- Add the dark chocolate chips to the hot cream and stir constantly until the chocolate is completely melted and smooth.
- Stir in the finely chopped roasted nuts.
- Let the chocolate filling cool to lukewarm, until it reaches a pourable consistency.
- Pour the chocolate filling into the pre-baked pie crust. Decorate as desired.
- Refrigerate the pie for at least 1 ½ hours, or until the chocolate filling is set. Slice and enjoy!
Recipe Notes
Good To Know
- Refrigeration of the pie dough and the filled pie is essential.
- For a crunchier crust, toast the oats and finger millet flour in a dry skillet for 2-3 minutes before combining them with the other crust ingredients.
- Enhance the chocolate flavor and create a silkier filling by adding a tablespoon of brewed espresso or a pinch of sea salt to the melted dark chocolate before mixing it with the cream.
- Make a vegan version by using coconut oil or a plant-based butter substitute for the crust and full-fat coconut cream instead of regular cream in the filling.
- Chill the pie thoroughly (at least 3 hours) before slicing for cleaner cuts and a firmer, more portable texture.
Expert Tips
- Use high-quality dark chocolate (at least 70% cacao) for the best flavor.
- Blind-bake the crust for a few minutes before adding the filling to prevent a soggy bottom.
- Garnish the finished pie with fresh berries, whipped cream, or chocolate shavings for an elegant presentation.
Storage Instructions
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 100kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gFiber: 1g
Rajeswari Annamalai
Articles: 100
5 Comments
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This is awesome! Can’t wait to cook it.
What a delicious recipe! Thanks for posting.
This is wonderful! Can’t wait to taste it.
Such a great recipe! Can’t wait to try it.
Such a tasty dish! Thanks for the recipe.